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Andouille

Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 5:08 p.m.


Thanks to Jim Lahue

Andouille

7 lbs Pork
1 1/2 lbs onions
1 1/4 oz minced garlic
3/4 oz cayenne papper
2.2 oz salt
1/2 oz curing salt (i.e., prague powder)
3/4 tsp dried thyme
1 tsp ground mace
1/8 tsp ground cloves
1 tsp allspice
1 1/2 tsp marjoram
5 oz non-fat dry milk
Optional: 1 oz ice water

Grind the pork using a 3/16" plate. You can either finely chop the
onions or grind it with the pork. All of the ingredients together
until the mixture is "well-bound" and stuff into hog casings.

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